Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Seared Pork Chops & Raspberry Mustard Sauce
with Garlic-Herb Rice & Sautéed Vegetables
40 MIN
4 Servings
From the Test Kitchen
For a dose of bold flavor in this savory pork dish, we’re serving the pork alongside a sautéed duo of tender asparagus and peppers drizzled with a tangy-sweet combo of mustard and our new raspberry jalapeño spread.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories690 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
4 Boneless, Center-Cut Pork Chops
-
1 cup Long Grain White Rice
-
¾ lb Asparagus
-
2 Bell Peppers
-
1 Shallot
-
2 oz Garlic & Herb Spreadable Butter
-
1 Tbsp Whole Grain Dijon Mustard
-
1 oz Salted Butter
-
2 oz Raspberry Jalapeño Spread
-
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
-
¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & start the sauce
Remove the spreadable butter from the refrigerator to soften. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and finely chop the shallot. In a bowl, combine the mustard, raspberry jalapeño spread, and 1/4 cup of water.
2
Cook & finish the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the softened butter and stir until melted and combined. Cover to keep warm.
3
Cook the vegetables
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved asparagus in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and chopped shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl; taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
4
Cook the pork
Pat the pork dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for pork.
5
Make the pan sauce & serve your dish
To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until heated through. Turn off the heat; stir in the plain butter until melted and combined. Slice the rested pork crosswise. Serve the sliced pork with the finished rice and cooked vegetables on the side. Top the pork with the pan sauce. Garnish the vegetables with the cheese Enjoy!
1
Prepare the ingredients & start the sauce
Remove the spreadable butter from the refrigerator to soften. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and finely chop the shallot. In a bowl, combine the mustard, raspberry jalapeño spread, and 1/4 cup of water.
2
Cook & finish the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the softened butter and stir until melted and combined. Cover to keep warm.
3
Cook the vegetables
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved asparagus in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and chopped shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl; taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
4
Cook the pork
Pat the pork dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for pork.
5
Make the pan sauce & serve your dish
To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until heated through. Turn off the heat; stir in the plain butter until melted and combined. Slice the rested pork crosswise. Serve the sliced pork with the finished rice and cooked vegetables on the side. Top the pork with the pan sauce. Garnish the vegetables with the cheese Enjoy!
Tips from Home Chefs